Orange pistachio shortbreads
Delight your taste buds with these delectable Orange Pistachio Shortbreads! Made with buttery goodness, vibrant orange zest, and crunchy pistachio nuts, these shortbreads are the perfect blend of sweet and nutty flavors. Ideal for any occasion, they promise a melt-in-your-mouth experience that's simply irresistible. Try this easy-to-follow recipe and bring a zesty twist to your traditional shortbreads!
- 02 Apr 2025
- Cook time 30 min
- Prep time 25 min
- 18 Servings
- 7 Ingredients
Orange pistachio shortbreads are a delightful treat, combining the zesty freshness of oranges with the rich, nutty flavor of pistachios. These melt-in-your-mouth cookies are perfect for any occasion and can be enjoyed any time of the year. With a few simple ingredients, you can create a delicious batch of shortbreads that will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer or stand mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the orange zest and orange juice to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour and white rice flour.
Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. The dough should be crumbly but will come together when pressed.
Add the chopped pistachio nuts to the dough. Use a spatula or your hands to gently fold the nuts into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball. Roll the dough to about 1/4 inch (0.6 cm) thickness.
Use a cookie cutter or a knife to cut the dough into your desired shapes. Place the cookies on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Ensure that the butter is at room temperature for easier mixing and a smoother dough consistency.
- Use freshly grated orange zest for the best flavor. Avoid grating the white pith as it can be bitter.
- For a finer texture, you can briefly pulse the pistachio nuts in a food processor before adding them to the dough.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle and to retain its shape during baking.
- If you prefer a more intense orange flavor, you can add a few drops of orange extract to the dough.
- Keep an eye on the shortbreads while baking. They should be just starting to turn golden at the edges to ensure a soft and tender texture.
- Once baked, let the cookies cool completely on a wire rack to allow them to firm up properly.
Orange pistachio shortbreads are a perfect blend of citrus and nutty flavors, offering a unique twist on the classic shortbread. With these simple steps and useful tips, you can effortlessly create a batch of cookies that are sure to please any crowd. Enjoy these delightful treats with a hot cup of tea or as a sweet snack anytime!
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 3.01g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.83g | 2% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 19% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 6mg | 1% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.59mg | 1% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 1.27ug | 1% |
| Minerals | |
| Calcium, Ca 10mg | 1% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.33mg | 3% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 44mg | 3% |
| Potassium, K 60mg | 2% |
| Selenium, Se 3.97ug | 7% |
| Sodium, Na 1.96mg | 0% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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